I'm BITTERLY Disappointed!!!!!

[The Kris Dhillon]

if you think I can help I am happy to share my 'secrets' for the things you mention.

Thank you for your kind offer to help us Kris, I'm sure that any assistance you are able to provide would be gratefully received and appreciated 

Do you still have ties, or contacts, with Bangladeshi British Indian Restaurateurs, who might also be willing to advise us Kris (say, for free advertising)?

PS:  Congratulations on sorting quotations out, 'tis easy when you know how isn't it?!   

Hi Cory Ander,
I don't have any contacts with chefs in the UK any longer but if there is any information or secrets I can provide personally let me know.  Kris

[The Kris Dhillon]

Any help from Kris would be fantastic (and i don't say that often).

having thought more about suggesting the idea to my local TA i've begun to realise that it's not that easy.

1st up is what is the value to the TA or restaurant. i can't really hand on heart come up with credible. money does not drive the staff at my local (am sure it does for the owner but he does not work their and probably knows nothing about cooking).

2nd is the front man has no idea on the cooking. he's good at his job - to make the customers happy. the chef gives the impression of a being very friendly but private at the same time. he greets me warmly and knows when i've not been in. i put it down to him not speaking much english.

having weighed things up then Kris's help sound's like a breath of fresh air.

i also think it might be prudent for whoever provides this help to decide what help we need. as Kris point's out it's what we don't know that we need to focus on - for me that's the basics (something like spice, technique, ingredients ie recipes are not the immediate priority the building bricks need to be confirmed 1st)

Happy to help, where do I start?  Kris

[The Kris Dhillon]

Any help from Kris would be fantastic (and i don't say that often).

having thought more about suggesting the idea to my local TA i've begun to realise that it's not that easy.

1st up is what is the value to the TA or restaurant. i can't really hand on heart come up with credible. money does not drive the staff at my local (am sure it does for the owner but he does not work their and probably knows nothing about cooking).

2nd is the front man has no idea on the cooking. he's good at his job - to make the customers happy. the chef gives the impression of a being very friendly but private at the same time. he greets me warmly and knows when i've not been in. i put it down to him not speaking much english.

having weighed things up then Kris's help sound's like a breath of fresh air.

i also think it might be prudent for whoever provides this help to decide what help we need. as Kris point's out it's what we don't know that we need to focus on - for me that's the basics (something like spice, technique, ingredients ie recipes are not the immediate priority the building bricks need to be confirmed 1st)

Hi JerryM,

Can I suggest that it is not one single thing that causes restaurant curries to taste somewhat different to the same recipes cooked at home.  There are a whole range of things that happen in a restaurant kitchen (some of which you probably wouldn't want to repeat in your own kitchen) such as leaving sauces, pastes and mixes sitting around, hopefully in the fridge, for 2 or 3 days, re-using cooking oil as someone's mentioned, stirring in left over marinades for extra flavour, as I suggest in The Curry Secret. 

And don't forget the use of MSG. Many restaurants use that as their 'secret' ingredient.  It definitely works but it is something I strongly oppose due the adverse side effects this causes in many people, myself included.

All these practices in one way or another cause flavours to develop or intensify.  I'm not sure exactly what you and other members are seeking but employing methods like cooking your curry the day before to allow flavours to develop, using garlic and spice infused oil and cooking curries in generous amounts of oil at high heat (skimming off excess before serving) will all help to get closer to that restaurant taste.  I must say though, you cannot beat the flavour, freshness and goodness of food cooked at home with the best ingredients you can buy.  Kris

[JerryM]

Kris,

many thanks for taking time to help us. i think we need the below info to set the picture out more clearly.

i very much agree and have adopted all u've said (except msg and used oil). i intend to attempt the "generous oil" next week following an earlier post suggestion.

I'm not sure exactly what you and other members are seeking

i feel there is much value in us collectively answering this question and will create a new post.

[JerryM]

do as I did and show interest in Indian cooking and then ask casually about ingredients and methods,I will probably be going to my T/A tomorrow and hope to have a taste of their Curry Base and maybe even do a bit of cooking 

emin-j,

will keep my fingers crossed for u. just a thought which may be of interest - when i tasted the real BIR base i managed to get a sample to take home with my curry order. i kept a bit back to compare with the next base i made but also froze the rest in an ice cube tray. i then took one cube out as needed to compare with the home made bases. the thawed out base does not taste as good but it's ok for comparing.

best wishes,

[haldi]

And don't forget the use of MSG. Many restaurants use that as their 'secret' ingredient.  It definitely works but it is something I strongly oppose due the adverse side effects this causes in many people, myself included.
Kris

Thanks Kris
One thing springs to mind
I have never really understood how you use msg
Where is it meant to be added to the cooking?
How do you cook with it?

[The Kris Dhillon]

And don't forget the use of MSG. Many restaurants use that as their 'secret' ingredient.  It definitely works but it is something I strongly oppose due the adverse side effects this causes in many people, myself included.
Kris

Thanks Kris
One thing springs to mind
I have never really understood how you use msg
Where is it meant to be added to the cooking?
How do you cook with it?

Hi Haldi, it is used like a seasoning, so just stir it in with the salt and spices.  Not too much though, just a pinch. Kris

[haldi]

-  which sweet mango chutney do BIRs use?

Hi CA
         I was out the other day and you can see the back of a little takeaway, down an alley
More than once I have looked to see what they use
But this time I thought of you
The takeaway had thrown out an empty, large barrel of Mango Chutney
The make?

..........."Tiger Tiger"

I would have posted a picture, but all I could find on the internet was a pdf that you can't copy and paste.
It's the 40kg barrel and blue
It's at the bottom of page 15 of this address

http://www.tigertiger.info/dynamic_files/tt_catalogue_website_version_white.pdf

One place told me they blend the chutney with a little water
They don't serve it neat